This granola offers just a hint of orange flavor and scent, but it’s just enough. I also add a few orange slices to my bowl for breakfast. It’s winter — go ahead and throw in some extra vitamin C anywhere you possibly can.

Riding public transportation during cold and flu season is one of the worst after-work experiences. But drinking a tall glass of this ginger limeade felt like a nice detox after a germ-y ride. By the way, simmering the ginger will make your kitchen smell like heaven.

For the ginger syrup:

1 cup ginger, peeled and minced

1 cup sugar

3 cups water

Combine the ginger, sugar and water in a medium pot. Bring to a boil then lower to a simmer. Let the mixture simmer for about 1 hour.

Drain the mixture through a fine strainer to remove the ginger bits. Let the syrup cool.

For the limeaid:

1/4 cup plus 2 tablespoons sugar

1/2 cup water

1 cup lime juice (about 5 regular limes)

zest from 1 lime

2 cups water

Combine the sugar and 1/2 cup water in a saucepan over high heat. Stir to dissolve the sugar and bring to a boil for 1 minute. Remove from the heat and let cool.

Strain the lime juice into a pitcher and mix in the zest, 2 cups water and the cooled simple syrup (not the ginger syrup).

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-squeezed recipes here.

I also tried this drink without the rum and with a bit of fresh-squeezed blood orange juice, which was just as refreshing.

Pomelo is the president of the citrus club. The one I bought weighed a bit more than 2 pounds and was 7 inches in diameter. Its sweet, grapefruity aroma filled my kitchen for the couple of days it sat in my fruit basket, waiting to be used. By the time I peeled away the rind, the edible part was about 6 inches in diameter and could have made 5 mojitos.

6 sections of pomelo, seeded, peeled and chopped

12 mint leaves

4 tablespoons orange juice concentrate

ice

1/2 cup rum

club soda

2 lime wedges, for garnish

Divide the pomelo, mint and orange juice concentrate between two glasses. Use a whisk to break up the pomelo and bruise the mint leaves.

Pomelo skin is thick! Once you get past the lime-yellow skin, there’s lots of cotton candy-pink fluff underneath. When you get down to the sections, I recommend peeling away the tough, bitter membrane that surrounds each piece. It will be easier to crush with a whisk that way, too.

Fill the glasses partway with ice, and divide the rum between the glasses. Top with club soda, and stir. Garnish with lime wedges. Serve immediately.

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-squeezed recipes here.

Lemonade isn’t just for summertime! Rosemary and citrus is a classic cool-weather combination that’s rounded out nicely with a hint of vanilla in this drink.

4 cups water

1 cup sugar

1 tablespoon pure vanilla extract

4 sprigs fresh rosemary

2 cups lemon juice (from 8-10 lemons)

ice

1 lemon, sliced into thin rounds for garnish

additional rosemary sprigs for garnish

Combine the water, sugar, vanilla and 4 sprigs of rosemary in a medium pot over medium heat. Bring to a boil and let simmer for 5 minutes. Strain the rosemary from the liquid. Allow to cool 10 minutes before placing in the fridge to chill for 1 hour.

Pour the rosemary water and lemon juice into a large pitcher and stir to combine. Serve the lemonade in glasses with ice, lemon rounds and rosemary sprigs.

Makes about 6 cups.

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-queezed recipes here.

Freshest juice ever! I juiced and strained everything one evening when I had free time and stored the citrus juices and pomegranate juice separately. You could mix the pomegranate juice in the same pitcher as the citrus, but I like how the pom settles toward the bottom when added right before serving.

I sort of expected pomegranate juice to require some extravagant extraction that only machines or very patient humans could do. Instead it’s just seed, blend and strain.

If you choose to make your own pomegranate juice, simply seed the fruits and rinse. Add the pomegranate seeds to a blender and puree for only a couple of seconds; pureeing too long will create a cloudy juice. Pour the blended seeds through a fine mesh strainer, using a spatula to extract as much juice as possible. Set the pomegranate juice aside.

Juice the citrus fruits and pour through a fine mesh strainer to remove any pulp or seeds.

Divide the citrus juice among three glasses, adding the pomegranate juice last so it can settle toward the bottom.

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-squeezed recipes here.

The French vanilla ice cream gives this drink a sweet old-timey feel. But raspberry, pineapple or lemon sorbet would be fun to try. And honey adds sweetness to the naturally tart blood orange juice. If you wanted, you could switch the club soda for ginger ale or lemon-lime soda, too.

3 medium blood oranges

1/4 cup honey

2 cups club soda

French vanilla ice cream

It seems to me that the darker the pulp of the blood orange is, the sweeter it is too. Mine were a nice balance of sweet and tart with lots of citrusy flavor.

Scrub the peels of the blood oranges, and then slice 4 garnishing wedges from one orange. Set aside.

Juice the rest of the oranges with a fork, press or juicer, then pass the juice through a fine mesh sieve to remove the pulp.

In a glass container, combine the orange juice and honey and microwave for about 1 minute (or long enough to soften the honey).

Even after running my blood orange juice through the sieve several times, a few flecks of pulp remained. No harm, though!

Use a whisk to blend the juice and honey together. Chill the juice for 30 minutes.

Divide the juice among four tall glasses. Then divide the club soda between the glasses. Add a scoop of ice cream to each glass, then garnish with orange wedges. Serve with straws and spoons.

Makes 4.

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-squeezed recipes here.